Method of manufacturing ice cream and product thereof



Patented July 8, 1947 METHOD OF MANUFACTURING ICE CRE AND PRODUCTTHEREOF Bernard Nelson, New York, N.tY., assignor to Lanco ProductsCorporation, New York, N. Y., a corporation of New York No Drawing.

The present invention relates to food products and more particularlyto-an improved process for the manufacture of ice creams, sherbets, icesand similar confections.

One of the important considerations in the manufacture of ice cream,sherbets and ices is to secure a satisfactory overrun, or increase in'volume of-the mix. and to' secure this satisfactory overrun in as shorta time as possible.

Ice cream mixtures when frozen and placed in storage at refrigerationtemperatures tend to acquire a grainy texture due to-theformation andgrowth of ice crystals and it-is'desirable to include in the mix beforefreezing materials like gelatin or algin to reduce this effect, butthese materials generally tend to unfavorably affect the overrun. a v

The overrun can be increased by whipping the ice cream for a longertime, but any increase in the duration of thewhipping is accompaniedanimal and vegetable oils and Application December 14, 1944, Serial No.568,209

f 11 Claims (01. 99 -136) fats, such as tallow, butter fat, cocoanutoil, oliveoil, cottonseed oil. hog lard, beef fat. and other edible fatsand oils. These'fatty acids are typified by stearic acid, oleic acid,palmitic acid, and linoleic'acid, with each of'which satisfactoryresults hav been obtained. I

Satisfactory results have'been obtained when, an aromaticmono-.carboxylic acid such .as benzoic acid,-naphthenic acid andsalicylic acid has been used to supply the aromatic carboxylicconstituent of the mixed glyceryl diester used in the process. Any otheraromatic carboxylic acid that will form mixed diestersof glycerol and byanincrease in the graininess of the product.

It therefore becomes an important consideration to obtain a sufficientoverrun inas short a time p as possible.

It is an object of the present invention to provide an ice creammanufacturing process which will give asatisfactory overrun. p

A further object i to provide materials which may be incorporated in theice cream mix before freezing to favorably influence the overrun.

A further object is to provide'materials which may be incorporated inthe ice cream mix before freezing to offset the unfavorable effect onthe overrun of texture-improving materials such as gelatin and algin,

A further object is to provide an ice cream manufacturing process inwhich satisfactory overruns canbe secured in a short timenotwithstanding the presence in the unfrozen mix of crystal growthinhibiting materials of the nature of gelatin or algin. It is also anobject of the invention to provide an ice cream having an improvedtexture.

In accordance withthe invention it has been found that the foregoingobjects can be attained by including in the ice cream mix before it issubjected to freezing a small amount of a mixed diglyceride of twodifferent acids, one of which is a higher fatty acid and the other ofwhich is an aromatic carboxylic acid. These mixed diglycerides areesters of glycerol and two different organic acids in which one of thehydroxyl groups of the glycerol remain free and unesterified. The fattyacid may be any one of the naturally-occurring higher fatty acids foundin the natural which does not contribute objectionable color, odor orother undesirable characteristics to the resulting diester may beemployed in forming mixed diesters useful for the purposes hereindescribed.

The mixed diesters of glycerol suitable for use in the present inventioninclude all of the mixed diesters of glycerol in which one of theglycerol hydroxyl groups is esterified with any. one of the acids fromthe fattyacid group and another of the glycerol hydroxyl groups isesterified with any one ofthe acids from the other group of acidsdefined above.

The termmixed diester of glycerol is used to indicate diesters in whicheach glycerol mole.- cule has been esterified with two different acids,as distinguished from amixture of different glyceryl esters ea ch'ofwhich has two of the alcohol groups of each molecule esterified with thesame acid.

The mixed'diesters'of glycerol exist in three isomeric forms. Thus,taking the diesters of stearic acid and benzoic acid as an example, thepossible isomeric compounds are glyceryl a-stearate-y-benzoate, glyceryla-stearate ,B-benzoate, and, glyceryl u-benzoate ,B-stearate. Diestersof all three types are suitable for the purposes of salt of the desiredfatty acid, for example, sodium. stearate. Two mols of sodium chlorideare split off, with the formation of the mixed glyceryl diester. Themixed diester is insoluble in water and can therefore be readilyrecovered from the sodium chloride and the water soluble startingmaterials by washing with boiling water. The product can be furtherpurified, if desired, by dis solving the same in benzene and evaporatingthe solvent, but for the purposes of the present invention this furtherrefinement of the product is unnecessary. I

The improvement in overrun while at the same time producing'an ice creamof satisfactory texcream which comprises incorporating a mixed ture issecured by adding a small amount of the l mixed glycerol diester to theconventional ice cream ingredients such as cream, milk, skim milk andsugar at the time the batch is made up. The.

diester can be included in the mixralong with gelatin, algin, orsimilar. materials, and its presence will tendto offset any unfavorableinfluence on;

the overrun which these materials have. 7 Only small amounts of theesters are required may tend to to materially improvethe overrun and toproduce a desirable degree of overrun in a short time. For mostconventional ice creammixtures, an amount of the order of 0.1% to 0.2%,based on the weight of the entire mix, will be sumcient. The amount maybe varied by the operator depending upon his requirementsfor theparticular mix.

glycerol diester of stearic. acid and salicylic acid in an'unfrozenicecream mix and then subjecting the mix to freezing conditions.

8.-,The methodof making an improved ice cream which comprisesincorporating a mixed glycerol diester of oleic acid and naphthenic acidin an unfrozen ice cream mix and then subjecting the mix to freezingconditions. I 9. An improved food product comprising ice creamcontaining a mixed glycerol, diester of a higher fatty acid and anaromatic carboxylic acid. 1

10. An improved food product comprising ice cream containing a mixedglycerol diester of a higher fatty acid and benzoic acid.

11. An improved food product comprising ice 9 cream containing amixedglycerol diester of a Compositions suitable for sale to the ice. creamglycerol diester of a higher fatty acid andan aromatic carboxylic acidin the unfrozen ice cream mix and thereafter subjecting the mix tofreezing conditions. i

2. The method .of makingan improved ice cream which comprisesincorporating a mixed glycerol diester of a higher fatty acid andbenzoic acid in an unfrozen ice cream mix and then subjecting the mix tofreezing conditions.

3. The method of making an improved ice cream which comprisesincorporating a mixed glycerol diester of a higher fatty, acid andnaphthenic :acid in an unfrozen ice cream mix and then subjecting themix t freeZing conditions.

4. The method of .making an improved ice cream which comprisesincorporating a mixed glycerol diester of a higher fatty acid andsalicylic acid in an unfrozen ice cream mix and then subjecting the mixto freezing conditions.

5. The method of making an improved ice higher fatty acid andnaphthenicacidr 12. An improved food product comprising ice creamcontaining a'i'nixed glycerol diester of a higher fattyacidand salicylicacid.

.13. An improved food product comprising ice cream containing a mixedglyceroldiester of stearic'acid and benzoic acid,

14. An improved food product comprising ,ice cream containing a mixedglycerol diester of oleic acid and benzoic acid. 1 V

15; An improved food product comprising ice cream containing a mixedglycerol diester of stearic acid and naphthenic acidr l 16. Animp'rovedvfood product comprisingice cream containing a mixed glycerol diester ofstearic acid and salicylic acid..

17. An improved foodproduct comprising ice cream containing a mixedglycerol diester of oleic acid and naphthenic acid.

. BERNARD NELSON.

REFERENCES orrEn The following referencesare of record in the file ofthis patent:

UNITED STATES PATENTS Musher Feb. 19, 1946

